Dehydration of hydrous matter with anhydrous maltose

ABSTRACT

There are disclosed a novel desiccant containing anhydrous maltose and dehydration of hydrous matters, e.g. food, pharmaceutical and cosmetic, therewith. Such hydrous matters are dehydrated without causing alteration or deterioration by incorporating anhydrous maltose into the hydrous matters to convert the anhydrous maltose into crystalline beta-maltose hydrate. The anhydrous maltoses usable in the invention are anhydrous crystalline alpha-maltose, anhydrous crystalline beta-maltose and anhydrous amorphous beta-maltose, specifically, those in pulverulent form.

FIELD OF THE INVENTION

The present invention relates to a desiccant and dehydration therewith.

More particularly, the present invention relates to a desiccantcontaining anhydrous maltose, as well as to a method for dehydrating ahydrous matter characterized by incorporating anhydrous maltose into thehydrous matter to convert the anhydrous maltose into crystallinebeta-maltose hydrate.

DEFINITION

Throughout the specification, percentages and parts will be expressed byweight based on the dry solid, unless specified otherwise.

BACKGROUND OF THE INVENTION

Generally, dehydrated foods such as "ajitsuke-nori (a toasted andseasoned laver)", "okaki (a dehydrated rice cake)", "okoshi (amillet-and-rice cake)" and cookie are enclosed in a moistureproofpackage such as can, bottle, polyethylene-laminated aluminium foilpackage, and, in the moistureproof package, a desiccant such as a silicagel or calcium oxide is used to decrease the atmospheric moisture andrelative humidity in the moistureproof package so as to retain thequality of the dehydrated food.

Conventional desiccants, however, have the drawback that their useinvolves possible danger because they may come into contact with theskin or mucous surface membrane or may be misguidedly ingested. For thisreason, development of a much safer desiccant has been stronglyexpected.

The moisture in foods greatly influences, in addition to their physicalproperties, their shelf lives. Generally, hydrous foods are susceptiveto microbial contamination, as well as to alteration and deteriorationsuch as hydrolysis, souring and browning.

As one means to decrease the moisture in foods to prolong their shelflives, various dehydration methods have been employed: for example,"sato-zuke (preservation in sugar)" as in the case of "buntan-zuke (acandied citrus fruit buntan)", "shio-zuke (pickling in salt)" as in thecase of "takuan-zuke (a pickled Japanese radish)", and drying method asin the case of "funmatsu-miso (powdered soybean paste)" or"funmatsu-kaju (fruit juice powder)".

However, sugar has the disadvantages that its excessive sweetness doesnot suit the recent preference; that the intake of sugar is a majorfactor of causing dental caries; and still that an excessive intake ofsugar increases blood cholesterol. It has been pointed that an excessiveintake of salt is one of the major causes of geriatric diseases such ashypertension and cancer. Thus, physicians advise to reduce salt intakeas much as possible.

The drying method provides only insipid foods because vaporizationinevitably disperses flavor during the processing steps.

Pharmaceuticals containing a bioactive substance, for example,lymphokine, hormone, vitamin, intact bacteria cell or antibiotic, areproduced generally by heat-drying or lyophilizing the bioactivesubstance in the presence of a large amount of a stabilizer. This isbecause bioactive substance is unstable under high moisture conditions.

The stabilizers which have been used are water-soluble polymers such asalbumin, casein, gelatin and hydroxylethyl starch.

Dehydration in the presence of these water-soluble polymers, however,has the demerits that it consumes a relatively large amount of energy;that it may insolubilize the final product; and still that it mayinactivate bioactive substances.

SUMMARY OF THE INVENTION

In view of the foregoing, we have investigated the use of maltose in adesiccant which overcomes these drawbacks of the conventionaldehydration methods.

As the result, we found that anhydrous maltose, specifically, anhydrouscrystalline maltose with a maltose content of 85% or higher, acts as astrong desiccant when incorporated into hydrous matters, such as thoseof foods and pharmaceuticals, to effect conversion into crystallinebetamaltose hydrate; as well as that tasty and high-quality dehydratedfoods and stable and highly-active pharmaceuticals can be easilyprepared in this way.

BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS

FIG. 1 is the x-ray diffraction figure of an amorphous powder with analpha-maltose content of 48.0%.

FIG. 2 is the x-ray diffraction figure of a crystalline powder with analpha-maltose content of 55.6%.

FIG. 3 is the x-ray diffraction figure of a crystalline powder with analpha-maltose content of 61.4%.

FIG. 4 is the x-ray diffraction figure of a crystalline powder with analpha-maltose content of 68.7%.

FIG. 5 is the x-ray diffraction figure of a crystalline powder with analpha-maltose content of 74.2%.

FIG. 6 is the x-ray diffraction figure of an anhydrous crystallinebeta-maltose powder.

FIG. 7 is the x-ray diffraction figure of a crystalline beta-maltosehydrate powder ("MALTOSE HHH").

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present invention utilizes anhydrous maltose which has drawn noattention as possible desiccant. The present invention is the firstinstance where a hydrous matter is dehydrated by incorporation ofanhydrous maltose.

The dehydration method according to the invention is advantageous fordehydration of a matter which has a free moisture content but not of abinding water such as water of crystal. For example, the presentinvention can be advantageously used to dehumidify a moistureproofpackage wherein a dehydrated food is enclosed, as well as to reduce themoisture in various hydrous matters, for example, those of foods,pharmaceuticals, cosmetics, chemicals, and their materials andintermediates.

We found that incorporation of anhydrous maltose strongly entraps about5 w/w % of moisture from a hydrous matter to substantially eliminate itsmoisture or even to bring it to dryness.

Also was found that the relative humidity in a moistureproof packageenclosing a dehydrated food, for example, "ajitsuke-nori" or cookie, isextremely decreased by placing anhydrous maltose packed in a smallmoisture-permeable paper bag in the moistureproof package, whereby thequality of the dehydrated product is stably retained over a long periodof time.

Since anhydrous maltose neither becomes sticky nor gutters during orafter conversion into crystalline beta-maltose hydrate, moistureproofpackage and dehydrated food have no fear of staining.

In addition, the practice of the present invention leads to no harmbecause maltose per se is a non-toxic and harmless natural sweetener.

According to the invention, a high-quality food with asubstantially-decreased moisture in the form of, for example, massecuiteor powder, can be easily prepared by dehydrating a high-moisture contentfood in liquid or paste form, for example, brandy, vinegar, royal jelly,fresh cream and mayonnaise. This method has the feature that such ahigh-moisture content food is easily converted into a tasty dehydratedform without causing alteration and deterioration because this methoduses no vigorous processing step such as heat-drying.

We found that the inner space of a moistureproof package can be kept athighly-desiccated conditions by adding anhydrous maltose in an amountover the moisture in the hydrous food material to be enclosed therein toobtain a dehydrated food wherein the anhydrous maltose is partiallyconverted into crystalline beta-maltose hydrate, i.e. a dehydrated foodcontaining both anhydrous maltose and beta-maltose hydrate; andenclosing the dehydrated food in the moistureproof package so as toentrap the moisture in the package with the remaining anhydrous maltose.This decreases the relative humidity in the moistureproof package.

Also was found that, as a consequence, the present invention preventsalteration and deterioration such as microbial contamination,hydrolysis, souring or browning in dehydrated foods; and still that theobtained tasty foods retain their quality over a long period of time.

In the case of an aqueous solution of lymphokine or antibiotic, or apaste of pharmaceutical such as ginseng extract or snapping turtleextract, a high-quality pharmaceutical with a substantially decreasedmoisture in, for example, massecuite or powder can be easily prepared byincorporating anhydrous maltose into the aqueous solution or paste toconvert the anhydrous maltose into crystalline beta-maltose hydrate.

This method provides a high-quality and stable pharmaceutical becausethe method uses no vigorous processing step such as heat-drying and alsobecause anhydrous maltose acts as a stabilizer.

Conventional stabilizer such as water-soluble polymer can be suitablyused to obtain a much more stabilized pharmaceutical without wastingenergy for dehydration of the stabilizer.

The present invention can be advantageously practiced in the preparationof solid injection by, for example, placing a prescribed amount ofanhydrous maltose in a vial; adding to the vial an aqueous solutioncontaining a bioactive substance, for example, lymphokine or hormone, inan amount below the moisture that is required to convert completely theanhydrous maltose; and sealing the the vial.

We found that, in such case, anhydrous maltose dehumidifies the insideair of the vial, as well as dehydrating the aqueous solution.

Also was found that, as a consequence, the present invention facilitatesthe preparation of dehydrated pharmaceuticals; and still that theobtained pharmaceuticals retain their high quality over a long period oftime and readily dissolve in water on use.

As described above, unlike conventional desiccant such as silica gel andcalcium oxide, the desiccant using anhydrous maltose has the advantagesthat it is an edible saccharide and, therefore, assimilable andalimentary in the body; and that it acts as the stabilizer bioactivesubstances.

We have investigated preparation of anhydrous maltose, specifically,anhydrous maltose powder.

We have investigated in detail the use of anhydrous maltose asdesiccant. As the result, we found that a high-purity maltose with amaltose content of 85% or higher is suitable for desiccant.

The high-purity maltose used in anhydrous maltose preparation is acommercialized crystalline beta-maltose hydrate, or that obtained bysaccharifying starch in conventional manner.

Examples of the method to prepare a high-purity maltose from starch isthat as disclosed in Japan Patent Publication Nos. 11,437/81 and17,078/81 wherein a gelatinized- or liquefied-starch is subjected to theaction of beta-amylase to form maltose which is then separated frommaltodextrins; and that as disclosed in Japan Patent Publication Nos.13.089/72 and 3,983/79 wherein a gelatinized- or liquefied-starch issubjected to a starch-debranching enzyme, for example, isoamylase orpullulanase, and beta-amylase.

Other saccharides, for example, maltotriose, present in the obtainedhigh-purity maltose may be further subjected to the action of an enzyme,for example, as disclosed in Japan Patent Publication Nos. 28,153/81,3,356/82 and 28,154/81, to hydrolyze into maltose; or, as disclosed, forexample, in Japan Patent Kokai No. 23,799/83, removed by fractionationusing a column of a strongly-acidic cation exchange resin to increasethe maltose content. Such fractionation can be carried out by the fixedbed-, moving bed-, or simulating moving bed-method.

The following explains the preparation of anhydrous maltose from thehigh-purity maltose with a maltose content of 85% or higher.

Examples of the anhydrous maltose are anhydrous crystallinealpha-maltose, crystalline beta-maltose, and anhydrous amorphousmaltose.

As disclosed, for example, in Japan Patent Kokai No. 35,800/86, apulverulent anhydrous crystalline alpha-maltose is produced by preparinga high-purity maltose into a syrup with a moisture content of less thanabout 10 w/w %, desirably, 2.0 w/w % or higher but lower than 9.5 w/w %;retaining the syrup at 50°-130° C. in the presence of seed to effectcrystallization; and pulverizing the resultant anhydrous crystallinealpha-maltose.

The method that is used to prepare an anhydrous crystalline beta-maltosehydrate powder is, for example, a method wherein vacuum drying iseffected under conditions, for example, in the temperature range ofabout 80°-110° C., that do not melt crystalline beta-maltose hydratepowder.

Anhydrous amorphous maltose powder can be prepared from, for example, acommercialized crystalline beta-maltose hydrate, or an aqueous solutionof a high-purity maltose with a maltose content of 85% or higher.

When a commercialized crystalline beta-maltose hydrate is used, ananhydrous amorphous maltose powder can be prepared by dehydrating thebeta-maltose hydrate at either ambient- or relatively high-pressure andat a temperature in the range of, for example, about 120°-150° C. thatmelts the beta-maltose hydrate. When an aqueous solution is used, theobjective powder can be directly prepared by vacuum drying orlyophilization of a syrup having a concentration of about 70-95%, andeither pulverizing the resultant product; or spray-drying about 50-85%syrup with a high-pressure nozzle or a rotary disc.

The anhydrous maltose thus obtained is a white powder with a mildreduced sweetness. The moisture of the anhydrous maltose is extremelylow or substantially anhydrous: The Karl Fischer's method gave amoisture content, generally, below 3 w/w %, desirably, a moisturecontent of below 2 w/w %. The anhydrous maltose is substantiallyfree-flowing, but this slightly varies dependently on the particle shapeand size.

The wording "anhydrous maltose" shall mean substantially-anhydrousmaltose that is convertible into crystalline beta-maltose hydrate whileexhibiting a strong dehydrating activity. In order to accelerate theconversion to increase the activity, for example, it is advantageous touse a minimum amount of a substantially-anhydrous amorphous maltosepowder that contains crystalline beta-maltose hydrate, generally, lessthan 5%, desirably, less than 1%.

We found that incorporation of an anhydrous maltose powder into ahydrous matter, for example, food, pharmaceutical, cosmetic or chemical,entraps the moisture in the matter as the water of crystal to formcrystalline beta-maltose hydrate. Thus, the anhydrous maltose powderacts as strong desiccant on the hydrous matter.

Also was found that anhydrous maltose, unlike commercialized crystallinebeta-maltose hydrates, for example, "Sunmalt®", a product of HayashibaraCo., Ltd., Okayama, Japan, readily dissolves, as well as in water, in anaqueous solution of organic acid, salt, protein or alcohol, and emulsionto give a high maltose concentration. This is very advantageous forutilizing anhydrous maltose as the desiccant to prepare variousmoisture-decreased products from hydrous matters

The desiccant according to the invention can be advantageously used whenmoistureproof package must be dehumidified and/or dehydrated, and when ahigh-quality dehydrated product in massecuite or powder form is preparedfrom a hydrous matter that is susceptive to alteration and/ordeterioration during heat- or vacuum-drying.

The present desiccant is specifically advantageous when the hydrousproducts are those of origins such as animal, plant or microorganism,such as organ, tissue, cell, triturate, extract component, andpreparations obtained therefrom.

When the hydrous matter is a food, or its material or intermediate inliquid or paste form, a stable and tasty dehydrated food can be easilyprepared according to the invention. Examples of such hydrous matter areagricultural products such as fresh fruit, juice, vegetable extract,soybean milk, sesame paste, nut paste, "nama-an (unsweetened bean jam)",gelatinized starch paste and flour dough; marine products such as seaurchin paste, oyster paste and sardine paste; poultry products such asfresh egg, lecithin, milk, whey, fresh cream, yogurt, butter and cheese;hydrous seasonings such as maple syrup, honey, "miso (soybean paste)",soy sauce, mayonnaise, dressing, bonito extract, meat extract, tangleextract, chicken extract, beef extract, yeast extract, mushroom extract,licorice extract, stevia extract, enzymatically processed productthereof and seasoning liquid for pickles; liquors such as Japanese sake,wine, brandy and whisky; soft drinks such as tea, green tea and coffee;hydrous spices such as those extracted from peppermint, "wasabi(Japanese horseradish)", garlic, mustard, "sansho (Japanese peppertree)", cinnamon, sage, laurel, pepper, and citrus fruits; and hydrouscoloring agents such as those extracted from madder, turmeric, paprika,red beet, safflower, cape jasmine, saffron, sorghum and Monascusmicroorganism.

The dehydrated products obtained in this way, for example, powderedagricultural- or poultry-product, powdered oil and fat, flavor powderand coloring agent powder can be conveniently used, for example, as anatural bulk flavor excellent in taste and flavor, in various foods, forexample, seasonings such as mayonnaise and soup stock; confectioneriessuch as hard candy and cake; and instant foods such as hot cake mix andinstant juice.

When the hydrous matter is a pharmaceutical, or its material orintermediate, a stable and highly-active pharmaceutical can be easilyprepared according to the invention without inactivating the effectiveingredients. Examples of such hydrous matter are a solution containinglymphokine such as interferon, lymphotoxin, tumor necrosis factor,macrophage migration inhibitory factor, colony-stimulating factor,transfer factor or interleukin 2; a solution containing hormone such asinsulin, growth hormone, prolactin, erythropoietin orfollicle-stimulating hormone; a solution containing a biological such asBCG vaccine, Japanese encephalitis vaccine, tetanus toxoid, Trimeresurusantitoxin or human immunoglobulin; a solution containing antibiotic suchas penicillin, erythromycin, chloramphenicol, tetracycline, streptomycinor kanamycin sulfate; a solution containing a vitamin such as thiamine,riboflavin, ascorbic acid, liver oil, carotenoid, ergosterol ortocopherol; a solution containing an enzyme such as lipase, elastase,urokinase, protease, beta-amylase, isoamylase, glucanase or lactase: anextract such as ginseng extract, snapping turtle extract, chlorellaextract or aloe extract; and cell paste such as that of lactic acidbacterium or yeast.

When the hydrous matter is a cosmetic, or its material or intermediate,a high-quality cosmetic can be easily prepared by dehydrating a hydrousmatter such as fresh egg, lecithin, fresh cream, honey, licoriceextract, flavor, coloring agent or enzyme similarly as in the case offoods or pharmaceuticals. The resultant product can be advantageouslyused as skin- and hair-treatments, and hair tonic.

When the hydrous matter is an enzyme, the resultant product can beadvantageously used in the catalyst for preparing foods, pharmaceuticalsand chemicals, as well as in therapeutic, digestive and detergent.

Anhydrous maltose is incorporated into a hydrous matter, for example, bymixing, kneading, dissolving, permeating, sprinkling, coating, sprayingor injecting before the processing steps are over.

The amount of anhydrous maltose to be incorporated is, generally,against one part of a hydrous matter, 0.01-500 parts, desirably, 0.1-100parts, but varies with the properties of the final product. To improvefurther the quality of the resultant product, one or more of flavor,coloring agent, seasoning, stabilizer and filler can be used along withanhydrous maltose.

Such stabilizer may be a water-soluble polymer that has been deemedhardly dehydratable, and is not limited to a low-molecular weightcompound such as conventional antioxidant because even suchwater-soluble polymer is strongly dehydrated with anhydrous maltose. Forthis reason, water-soluble polymers, for example, soluble starch,dextrin, cyclodextrin, pullulan, elsinan, dextran, xanthan gum, gumarabic, locust bean gum, guar gum, tragacanth gum, tamarind gum,carboxymethyl cellulose, hydroxyethyl cellulose, hydroxyethyl starch,pectin, agar, gelatin, alubumin and casein can be advantageously used asthe stabilizer.

When such water-soluble polymer is used, a dehydrated food withmicrocrystals of beta-maltose hydrate can be prepared first byhomogenously dissolving a water-soluble polymer in a hydrous product in,for example, liquid or paste form; then incorporating anhydrous maltosehomogenously into the resultant solution with a suitable procedure suchas mixing or kneading. In the resultant food, the flavor- andeffective-components are coated with a membrane of the water-solublepolymer, or enclosed together with the beta-maltose hydratemicrocrystals in a microcapsule of the membrane. When cyclodextrin isused in combination with anhydrous maltose, dispersion, alterationand/or deterioration of the above described components is prevented byformation of inclusion complexes. For this reason, this methodsuperiorly retains the flavor- and effective-components that are presentin hydrous matters.

In the present invention, various procedures can be used for preparingdehydrated products, specifically, those in pulverulent form. Forexample, anhydrous maltose is incorporated homogenously into a hydrousmatter, such as food, pharmaceutical, chemical, or their material orintermediate, with a relatively high moisture to give a moisture contentof about 30 w/w % or lower, desirably, about 5-25 w/w %, and theresultant mixture is allowed to stand at a temperature of about 10°-50°C., for example, ambient temperature, for about 1-10 days to convert theanhydrous maltose into beta-maltose hydrate to obtain a block which isthen pulverized by scraping, cutting or crushing. If necessary, drying-and sieving-steps may follow the pulverization.

Spraying method directly provides such powder. For example, a prescribedamount of a hydrous matter in liquid or paste form is sprayed towards afluidizing anhydrous maltose to effect granulation, and then aged atabout 30°-60° C. for about 1-24 hours to convert the anhydrous maltoseinto crystalline beta-maltose hydrate. Alternatively, a powder obtainedby mixing or kneading anhydrous maltose with a hydrous matter in liquidor paste, and, immediately or after starting the conversion, sprayingthe resultant mixture is aged similarly. These methods are favorable forpreparing pulverulent product on a large scale.

The spraying method can be advantageously practiced by using a minimumamount of crystalline beta-maltose hydrate to accelerate the conversionand to shorten the subsequent ageing.

The powder obtained in this way can be shaped into any form, forexample, granule, tablet, capsule, rod, plate or cube, alone or, ifnecessary, in combination with filler, vehicle, binder and/orstabilizer, prior to its use.

The present invention can be advantageously practiced in the preparationof a saccharide-coated product by coating a suitable center, forexample, food such as peanut, almond or candy, or pharmaceuticalintermediate such as granule or tablet, with an about 70-95% aqueoussolution of maltose, desirably, that additionally contains anappropriate amount of a binder such as water-soluble polymer to cover orcoat the center.

Incorporation of anhydrous maltose into a high-moisture content matterby mixing or kneading swells the matter as the conversion anddehydration proceed. When swelling occurs vigorously, the resultantproduct increases its volume 1.5- to 4.0-folds. The product that hasbeen solidified with swelling has the feature that it can be easilypulverized with a less abrasion of scraper, cutter or pulverizer and aless electric consumption therefor because such product is softer thanthat with a less swelling.

This phenomenon is utilizable in the preparation of dehydrated food of adesirable form. For example, a dehydrated product in the shape of, forexample, flower, bird, fish or doll can be prepared by placing ahigh-moisture content matter which has been incorporated with anhydrousmaltose in a plastic casting vessel; and allowing the high-moisturecontent matter to stand at ambient temperature for about 5-90 hours toeffect swelling and solidification. To accelerate the swelling, avolatile solvent such as alcohol or an agent that forms carbonic acidgas can be incorporated together with anhydrous maltose, and then heatedat a briefly, if necessary. In order to accelerate the conversion intocrystalline beta-maltose hydrate and to shorten the conversion time,anhydrous maltose may be exposed to a vaporous atmosphere.

The shaped products obtained in this way can be advantageously used, forexample, for foods such as confectioneries, cosmetics andpharmaceuticals.

Generally, starch requires a relatively large amount of moisture in itsswelling and gelatinization. For this reason, gelatinized starch issusceptive to microbial contamination. Anhydrous maltose can beadvantageously used to dehydrate gelatinized starch. For example,microbial contamination of a gelatinized starch product such as "gyuhi(a rice paste)" can be prevented by incorporating anhydrous maltose toconvert it into crystalline beta-maltose hydrate and to decrease themoisture in the product.

Furthermore, incorporation of anhydrous maltose extremely prolongs theshelf lives of processed foods that contain gelatinized starch becauseanhydrous maltose disperses homogenously in the gelatinized starch andacts as the agent that prevents retrogradation.

Crystalline alpha-maltose can be advantageously used as the antisepticor stabilizer for foods, or agent for improving their quality because,in the case of a high-moisture content solid food, for example, peeledbanana, peeled orange, slices of steamed sweet potato, opened and driedsaurel, raw- or steamed-noodle or rice cake, that is susceptible tomicrobial contamination, crystalline alpha-maltose forms a coating ofcrystalline beta-maltose powder on the surface of the solid food todecrease its surface moisture, as well as improving the shelf life andquality of the solid food. In such case, anhydrous maltose may be usedin combination, for example, with lactic acid, citric acid or ethanol,to further prolong the shelf life of the solid food.

Anhydrous maltose exhibits a high affinity to alcohols. Because of thisproperty, anhydrous maltose can be advantageously used as the desiccantfor alcohols and alcohol-soluble matters, such as methanol, ethanol,butanol, propylene glycol and polyethylene glycol. For example, adehydrated liquor in massecuite or powder can be prepared by dehydratinga liquor such as Japanese sake, "shochu (a Japanese distilled spirits",wine, brandy, whisky or vodka; their effective component and flavorbeing retained in the resultant crystalline beta-maltose hydrate. Theobtained liquor powder can be used in confectioneries and premixes, aswell as in beverages after dissolution in water.

In the above case, anhydrous maltose imparts a mild sweetness, body andappropriate viscosity to the liquor, as well as dehydrating andstabilizing the liquor.

The present invention can be advantageously practiced in the preparationof ointments in massecuite form with an appropriate viscosity, spreadingrate and adhesiveness that stably retain their effective element such asiodine by mixing an alcoholic solution of iodine with anhydrous maltose,and adding an aqueous solution containing a water-soluble polymer to theresultant mixture to convert the anhydrous maltose into crystallinebeta-maltose hydrate.

Anhydrous maltose exhibits an unexpectedly high affinity to oil and fatthough it is a hydrophilic saccharide.

Because of this property, anhydrous maltose can be advantageously usedas the desiccant for oil-soluble substance, emulsion or latex,specifically, as the desiccant that entraps a trace moisture inoil-soluble substances. Examples of such oil-soluble substances are fatsand oils such as soybean oil, rapeseed oil, mustard oil, sesame oil,safflower oil, palm oil, cacao butter, beef tallow, lard, chicken oil,marine oil and hardened oil; oil-soluble spices such as citrus essentialoil, flower essential oil, spice oil, peppermint oil, spearmint oil,cola nut extract and coffee extract; oil-soluble coloring agent such asbeta-carotin, paprika pigment, annotto pigment and chlorophyll:oil-soluble vitamins such as liver oil, vitamin A, vitamin B₂ lactate,vitamin E, vitamin K and vitamin D; oil-soluble hormones such asestrogen, progesterone and androgen; and unsaturated higher fatty acidssuch as linoleic acid, linolenic acid, arachidonic acid,eicosapentaenoic acid and docosahexaenoic acid.

The resultant dehydrated oil-soluble substances is featured by thehigh-quality and low susceptivity to alteration and deterioration suchas hydrolysis and souring.

This method can be advantageously practiced in the preparation ofpulverulent foods such as those of oil and fat, spice, flavor andcoloring agent, pulverulent cosmetics, and pulverulent pharmaceuticalssuch as those of vitamin and hormone by impregnating or mixing anoil-soluble substance in anhydrous maltose.

In this case, anhydrous maltose acts as the desiccant, as well as astabilizer, retainer, vehicle and carrier.

Anhydrous maltose can be advantageously used in foods containingoil-soluble substance, such as chocolate and cream filling, where thepresence of moisture is undesirable. In this case, in addition to thedehydrating activity, the properties of anhydrous maltose to improveprocessibility, melting properties and flavor are utilized. The obtainedproducts are characterized in retaining their high-quality over a longperiod of time.

As described above, the present invention is based on the finding thatanhydrous maltose strongly dehydrates various hydrous matters. By usinganhydrous maltose as the desiccant, foods, cosmetics and pharmaceuticalsthat have a decreased moisture and high-quality can be prepared from ahydrous matter in liquid or paste form without causing, in foods andcosmetics, deterioration and/or dispersion of taste and flavor, and, inpharmaceuticals, decomposition and/or inactivation of their effectivecomponents.

In addition to the above mentioned special uses, anhydrous maltose canbe advantageously used in the preparation of foods, pharmaceuticals andcosmetics because anhydrous maltose is a natural sweetener and has theinherent feature of maltose that it imparts a mild sweetness, body,texture, viscosity and moisture-retaining properties to these matterswithout fear of increasing their cariogenicty and blood cholesterol.

Anhydrous maltose is a assimirable nutrient; this property is inherentto maltose.

When anhydrous maltose is parenterally used in the form of, for example,injection, anhydrous maltose supplies 2-fold higher calorie than glucosebecause in solution maltose becomes isotonic when used in 2-fold higherconcentration. For this reason, anhydrous maltose is suitable forhyperalimentation when, as in the case of a surgical operation, thesubject requires a relatively high calorie supplement.

The following is illustrative of additional uses of the presentdesiccant.

Anhydrous maltose can be used as the sweetener with a strong dehydratingactivity.

Anhydrous maltose can be used along with one or more sweeteners, forexample, powdered syrup, glucose, isomerized sugar, sucrose, honey,maple sugar, sorbitol, maltitol, dihydrocharcone, stevioside,alpha-glycosyl stevioside, sweet substance derived from Momordicagrosvenori Swingle, glycyrrhizin, thaumatin, L-asparatyl L-phenylalaninemethyl ester, saccharin, glycine or alanine; and/or filler such asdextrin, starch or lactose.

Since anhydrous maltose has the features that it has the inherent mildsweetness of maltose; that it well harmonizes with the sour-, acid-,salty-, astringent-, bitter- and delicious-tastes of other substances;and that it is highly acid- and heat-resistant, anhydrous maltose can befreely used for dehydrating foods in general, as well as for sweeteningor improving their taste quality.

Examples of the foods are seasonings such as soy sauce, powdered soysauce, "miso", "funmatsu-miso (powdered miso)", "moromi (an unrefinedsake)", "hishio (a refined soy sauce)", "furikake (a seasoned fishmeal)", mayonnaise, dressing, vinegar, "sanbai-zu (a sauce of sauce,soy, and vinegar)", "funmatsu-sushi-no-moto (a premix for seasoningsushi)", "chuka-no-moto (an instant mix of Chinese dish)", "tentsuyu (asauce for Japanese deep-fat fried food)", "mentsuyu (a sauce forJapanese vermicelli)", sauce, catsup, "yakiniku-no-tare (a sauce forJapanese grilled meat)", curry roux, instant stew mix, instant soup mix,"dashi-no-moto (an instant stock mix)", mixed seasoning, "mirin (a sweetsake)", "shin-mirin (a synthetic mirin)", table sugar and coffee sugar.

Also, anhydrous maltose can be freely used for dehydrating "wagashi(Japanese cakes)" such as "senbei (rice crackers)", "arare-mochi(pellet-shaped senbei)", "okoshi (a millet-and-rice cake)", "gyuhi (arice paste)", rice paste, "manju (a bun with a bean-jam filling)", "uiro(a sweet rice jelly)", "an (a bean jan)", "yokan (a sweet jelly ofbeans)", "mizu-yokan (a soft adzuki-bean jelly)", "kingyoku (a kind ofyokan)", jelly, pao de Castella (a sponge cake) and "amedama (toffees)";confectioneries and bakery products such as bun, biscuit, cracker,cookie, pie, pudding, butter cream, custard cream, cream puff, waffle,sponge cake, doughnut, chocolate, chewing gum, caramel and candy; frozendesserts such as ice cream and shurbet; syrups such as"kajitsu-no-syrup-zuke (a preserved fruit)" and "kori-mitsu (a sugarsyrup for shaved ice)"; pastes such as flour paste, peanut paste andfruit paste; processed fruits and vegetables such as jam, marmalade,"syrup-zuke (fruit pickles)" and "toka (conserves)"; pickles and pickledproducts such as "fukujin-zuke (red colored radish pickles)","bettara-zuke (a kind of whole fresh radish pickles)", "senmai-zuke (akind of sliced fresh radish pickles)" and "rakkyo-zuke (pickledshallots)"; premixes for pickles and pickled products such as"takuan-zuke-no-moto (a premix for pickled radish)" and"hakusai-zuke-no-moto (a premix for fresh white rape pickles)"; meatproducts such as ham and sausage; fish meat products such as fish ham,fish sausage, "kamaboko (a steamed fish paste)", "chikuwa (literallybamboo wheels)" and "tenpura (a Japanese deep-fat fried fish paste)";"chinmi (relish)" such as "uni-no-shiokara (salted guts of sea urchin)","ika-no-shiokara (salted guts of squid)", "su-konbu (a processedtangle)", "saki-surume (dried squid strips)" and "fugu-no-mirinboshi (adried mirin-seasoned swellfish)"; "tsukudani (foods boiled down in soy)"such as those of laver, edible wild plants, dried squid, fish andshellfish; daily dishes such as "nimame (cooked beans)", potato saladand "konbu-maki (a tangle roll)"; milk products: canned and bottledproducts such as those of meat, fish meat, fruit and vegetable;alcoholic beverages such as synthetic sake, "zozyo-shu", fruit wine andliquors; soft drinks such as coffee, cocoa, juice, carbonated beverage,sour milk beverage and beverage containing a lactic bacterium; instantfoodstuffs such as instant pudding mix, instant hot cake mix, juicepowder, instant coffee, "sokuseki-shiruko (an instant mix of adzuki-beansoup with rice cake)" and instant soup mix, as well as for sweeteningand improving their taste quality.

Anhydrous maltose can be used in animal feeds and pet foods directed todomestic animal and fowl, pet animal, fish, honey bee, silkworm, andfish for dehydrating and improving their taste quality.

In addition, anhydrous maltose can be freely used to sweeten tobaccos,cosmetics and pharmaceuticals in solid, paste or liquid form, such ascigar, cigarette, dentifrice, lipstick, lipcream, medicine for internaladministration, troche, liver oil drop, oral refreshing agent, cachouand collutorium, as well as to improve their taste quality.

The following experiments will explain the present invention in moredetail.

EXPERIMENT 1 Comparison of Material Maltose

Several starch sugar products as listed in Table I, commercialized byHayashibara Co., Ltd., Okayama, Japan, were used as the materialmaltose. The syrup product, i.e. "Malstar® or "HM-75", was charged in anevaporator and evaporated in vacuo to give a moisture content of 4.5 w/w%.

The crystalline beta-maltose hydrate powder, i.e. "Sunmalt®", "MaltoseH", "Maltose HH" or "Maltose HHH", was dissolved with a small amount ofwater by heating, charged in an evaporator, and evaporated in vacuo togive a moisture content of 4.5 w/w %.

The resultant syrup with a moisture content of about 4.5 w/w % wasplaced in a crystallizer, added with 2% crystalline alpha-maltose a theseed which had been crystallized and recovered from an about 50 w/v %hot aqueous alcoholic solution of "MALTOSE HHH (a commercializedcrystalline high-purity beta-maltose hydrate)", and crystallized at 120°C. for 20 minutes. Thereafter, the content was placed in an aluminiumtray and aged at 90° C. for 16 hours. The resultant block was cooled toambient temperature and finely divided. The alpha-maltose isomer contentin the resultant powder was determined by gas-chromatography asdescribed by C. C. Sweeley et al., in Journal of the American ChemicalSociety, Vol.85, pp.2497-2507 (1963). Separately, the powder wassubjected to x-ray diffraction analysis using CuKα ray as described byF. H. Stodola et al., in Journal of the American Chemical Society,Vol.78, pp.2514-2518 (1956) in order to check the presence of crystal.The employed x-ray diffractometer was "Geigerflex RAD-II B",commercialized by Rigaku Corporation, Chiyoda-ku, Tokyo, Japan. Theresults were as shown in Table I. The x-ray diffraction figures were asshown in FIGS. 1-6. FIG. 1 is the x-ray diffraction figure of aamorphous powder with an alpha-maltose content of 48.0%; FIG. 2, thex-ray diffraction figure of a crystalline powder with an alpha-maltosecontent of 55.6%; FIG. 3, an x-ray diffraction figure of a crystallinepowder with an alpha-maltose content of 61.4%; FIG. 4, an x-raydiffraction figure of a crystalline powder with an alpha-maltose contentof 68.7%; FIG. 5, an x-ray diffraction figure of a crystalline powderwith an alpha-maltose content of 74.2%, and FIG. 6, the x-raydiffraction figure of an anhydrous crystalline beta-maltose. Theanhydrous amorphous maltose powder gave a similar x-ray diffractionfigure as shown in FIG. 1. As the control, the x-ray diffraction studyof "Maltose HHH" gave a figure as shown in FIG. 7.

These x-ray diffraction results evidently confirm that the alpha-maltoseisomer content required for crystallization is 55% or higher, and thatthe maltose content of a feasible material maltose is 85% or higher.

EXPERIMENT 2 Comparison of Several Saccharides on Dehydrating Activity

One variety of anhydrous glucose, sucrose, anhydrous saccharidesprepared in Test No. 1-8 in Experiment 1, and material crystallinebeta-maltose hydrate of Test No.5 in Experiment 1 was pulverized to givea particle size of about 100-150 microns, thereafter 1 g of eitherpowder was placed in a plastic Petri dish, diameter of 5 cm, and allowedto stand at 25° C. and a relative humidity of 70%. In the course of thestanding, each powder was successively sampled and then measured formoisture content (%). The dehydrating activities of the saccharides wereestimated with the moisture contents.

The results were as shown in Table II.

                                      TABLE I                                     __________________________________________________________________________    Test                                                                             Material maltose                                                                       Maltose                                                                              Alpha-maltose                                                                           x-Ray diffraction                                No.                                                                              (Trade name)                                                                           content (%)                                                                          isomer content (%)                                                                      Crystal    Diffraction figure                    __________________________________________________________________________    1  MALSTAR ®                                                                          68.4   48.0      Anhydrous amorphous                                                                      FIG. 1                                                             oligosaccharide                                  2  HM-75    79.6   48.0      Anhydrous amorphous                                                                      FIG. 1                                                             oligosaccharide                                  3  SUNMALT ®                                                                          85.8   55.6      Anhydrous crystalline                                                                    FIG. 2                                                             alpha-maltose                                    4  MALTOSE H                                                                              91.5   61.4      Anhydrous crystalline                                                                    FIG. 3                                                             alpha-maltose                                    5  MALTOSE HH                                                                             96.2   68.7      Anhydrous crystalline                                                                    FIG. 4                                                             alpha-maltose                                    6  MALTOSE HHH                                                                            99.7   74.2      Anhydrous crystalline                                                                    FIG. 5                                                             alpha-maltose                                    7  MALTOSE HHH                                                                            99.7   48.0      Anhydrous amorphous                                                                      FIG. 1                                                             maltose                                          8  MALTOSE HHH                                                                            99.7   2.3       Anhydrous crystalline                                                                    FIG. 6                                                             beta-maltose                                     9  MALTOSE HHH                                                                            99.7   2.3       Crystalline                                                                              FIG. 7                                                             beta-maltose hydrate                             __________________________________________________________________________

These data confirm that anhydrous maltose with a maltose content of 85%or higher acts as the strong desiccant until it entraps about 5 w/w % ofmoisture.

On successively determining the x-ray diffraction figure of each sample,no change was noted for anhydrous glucose, sucrose and crystallinebeta-maltose hydrate, while the anhydrous maltoses in Test Nos.3-8changed with moisture-intake and is, with about 5 w/w % of moisture,converted into crystalline beta-maltose hydrate reaching the equilibriumand changing no more.

Similarly, the anhydrous maltose prepared in Test No.5 in Experiment 1was allowed to stand at a regulated relative humidity of 92% andsuccessively measured for moisture content (%). This confirms that evenafter conversion into crystalline beta-maltose hydrate by entrappingabout 5 w/w % moisture the resultant crystalline beta-maltose hydratestill entraps moisture and reaches the equilibrium with a moisture ofabout 18%. At this time, the resultant product retained its pulverulentform and was neither damp nor flowing.

We found that due to this property anhydrous maltose can beadvantageously used as the desiccant for foods, pharmaceuticals,cosmetics, and their materials and intermediates.

EXPERIMENT 3 Use of Several Saccharides in Cream Filling

Several saccharides were compared for dehydrating activity when used incream filling for sandwich cookie.

                                      TABLE II                                    __________________________________________________________________________               Time (hour)                                                        Saccharide 0  2  4  8  24 72  Remark                                          __________________________________________________________________________    Anhydrous glucose                                                                        0.30                                                                             0.43                                                                             0.42                                                                             0.44                                                                             0.46                                                                             0.46                                                                              Control                                         Sucrose    0.25                                                                             0.28                                                                             0.30                                                                             0.29                                                                             0.30                                                                             0.30                                                                              Control                                         Test No. 1                                                                    Anhydrous amorphous                                                                      0.90                                                                             2.95                                                                             3.90                                                                             5.32                                                                             8.81                                                                             12.84*                                                                            Control                                         oligosaccharide                                                               Test No. 2                                                                    Anhydrous amorphous                                                                      0.83                                                                             2.82                                                                             3.73                                                                             5.16                                                                             8.85                                                                             12.26*                                                                            Control                                         oligosaccharide                                                               Test No. 3                                                                    Anhydrous crystalline                                                                    0.35                                                                             2.66                                                                             3.05                                                                             4.21                                                                             5.54                                                                             5.55                                                                              Present invention                               alpha-maltose                                                                 Test No. 4                                                                    Anhydrous crystalline                                                                    0.31                                                                             2.24                                                                             2.92                                                                             4.05                                                                             5.40                                                                             5.40                                                                              Present invention                               alpha-maltose                                                                 Test No. 5                                                                    Anhydrous crystalline                                                                    0.30                                                                             2.01                                                                             2.84                                                                             3.93                                                                             5.37                                                                             5.37                                                                              Present invention                               alpha-maltose                                                                 Test No. 6                                                                    Anhydrous crystalline                                                                    0.30                                                                             2.00                                                                             2.83                                                                             3.92                                                                             5.34                                                                             5.34                                                                              Present invention                               alpha-maltose                                                                 Test No. 7                                                                    Anhydrous amorphous                                                                      0.34                                                                             2.94                                                                             3.80                                                                             4.56                                                                             5.32                                                                             5.32                                                                              Present invention                               alpha-maltose                                                                 Test No. 8                                                                    Anhydrous crystalline                                                                    0.36                                                                             2.66                                                                             3.58                                                                             4.35                                                                             5.32                                                                             5.33                                                                              Present invention                               beta-maltose                                                                  Test No. 9                                                                    Crystalline                                                                              5.29                                                                             5.30                                                                             5.30                                                                             5.35                                                                             5.36                                                                             5.37                                                                              Control                                         beta-maltose hydrate                                                          __________________________________________________________________________     Note:                                                                         *means that absorption of the moisture gave a pasty product.             

The saccharides tested were anhydrous glucose, sucrose, anhydrouscrystalline alpha-maltose prepared in Test No.5 of Experiment 1 andmaterial crystalline beta-maltose hydrate.

Cream filling was prepared by placing 425 g of shortening in a mixer,admixing the shortening with 500 g of either saccharide, adding theretoa melted fluid of 25 g of soybean oil and 50 g of cacao butter, andwhipping the resultant mixture.

The use of crystalline beta-maltose hydrate gave no cream fillingbecause a satisfactory mixing could not be attained.

The obtained cream filling was then allowed to stand under vigorousconditions, i.e. at 29° C. and at a regulated relative humidity of about92%, and successively measured for moisture content (%) while monitoringits appearance.

The results were as shown in Table III.

These data confirm that the cream filling prepared with anhydrousmaltose retains its shape under the vigorous conditions, i.e. at aregulated relative humidity of 92% and at a temperature 29° C., as wellas that the anhydrous maltose in the cream filling is converted intocrystalline beta-maltose hydrate and then stabilized at the equilibriumwith the ambient atmosphere. Also is confirmed that, because of theseproperties, the moisture in the moistureproof package is entrapped bythe cream filling by sandwiching it between, for example, cookies orbiscuits, and storing the resultant in the moisture-proof packagethereby to effect dehydration and decrease of the relative humidity inthe moistureproof package, as well as that the cream filling is stablystored without causing alteration or deterioration over a long periodtime.

                  TABLE III                                                       ______________________________________                                                    Standing period (days)                                            Saccharide   0        8        18      36                                     ______________________________________                                        Anhydrous glucose                                                                          0.2%     5.3%*    10.2%*  20.1%*                                 Sucrose      0.1%     5.7%*    10.6%*  20.6%*                                 Anhydrous crystalline                                                                      0.2%      5.4%**  5.2%**  5.3%**                                 alpha-maltose                                                                 Crystalline  Gave no cream filling                                            beta-maltose hydrate                                                          ______________________________________                                         Note:                                                                         *means that the oil separated and became sticky; and **the cream filling      was stable and slightly hard.                                            

EXPERIMENT 4 Comparison of Several Saccharides for Effects onGelatinized Starch

Four hundred grams of waxy rice powder was dissolved in 600 ml of water,and the resultant was poured onto a wet cloth extended over a woodenframe and steamed at 105° C. for 10 minutes to obtain a gelatinizedstarch.

The gelatinized starch was then admixed in a mixer with 800 g of eitheranhydrous crystalline alpha-maltose prepared in Test No.5 in Experiment1 or crystalline beta-maltose hydrate. When the mixture attainedhomogeneity, it was added with 200 g of corn starch, sufficientlykneaded, shaped and dried briefly for 2 hours in a stream of 40° C. airto obtain "gyuhi".

Upon standing at ambient temperature (25° C.) in an open system, the"gyuhi" product using crystalline beta-maltose hydrate showed a growthof bread mold after a lapse of 12 days, while the product usinganhydrous maltose had no microbial contamination even after a lapse of20 days.

On the twentieth day, the "gyuhi" products were cut and their sectionswere observed. As the result, the "gyuhi" product using anhydrousmaltose slightly hardened and crystallized at its outer layer but it hada semitransparent inner part with such a fresh satisfactory gloss andviscosity as immediately on its preparation. The x-ray diffractionfigure of the crystal appearing at the outer layer of the "gyuhi"product confirmed that the anhydrous maltose used was convertedcompletely into crystalline beta-maltose hydrate.

The "gyuhi" product using crystalline beta-maltose hydrate showed agrowth of mold at the outer layer, and its whole sectional layer wascloudy and glossless.

Thus, it was found that anhydrous maltose acts as the desiccant forgelatinized starch, as well as preventing microbial contamination andretrogradation of gelatinized starch.

This property is utilizable in various products that use gelatinizedstarch such as "gyuhi" and flour paste.

The following explains the production of anhydrous maltose powder.

EXAMPLE FOR REFERENCE 1

A suspension of 1 part of potato starch and 10 parts of water was addedwith a commercialized liquefying bacterial alpha-amylase, gelatinized byheating to 90° C., and immediately heated to 130° C. to suspend theenzymatic reaction. Thus, a liquefied starch solution with a DextroseEquivalent (DE) of about 0.5 was obtained. The starch solution wasimmediately cooled to 55° C., added with 100 units/g starch ofisoamylase (EC 3.2.1.68) derived from a culture of Pseudomonasamyloderamosa ATCC 21262, and 50 units/starch of a soybean beta-amylase(EC 3.2.1.2), commercialized by Nagase & Company, Ltd., Osaka, Japan,under the trade name of "#1500", and saccharified at pH 5.0 for 40 hoursto obtain a high-purity maltose solution with a maltose content of92.5%, which was then decolored with activated carbon, followed bypurification and deionization with ion exchange resins. The maltosesolution was then concentrated to 75%, fed to a crystallizer, added with1% crystalline beta-maltose monohydrate seed, adjusted to 40° C., andgradually cooled to 30° C. in 2 days under gentle stirring conditions toobtain a massecuite. The crystals were separated from the massecuitewith a basket-type centrifuge, and washed by spraying a small amount ofwater to obtain a crystalline high-purity beta-maltose hydrate (purity99.0%).

The high-purity maltose thus obtained was dissolved with a small amountof water by heating, charged in an evaporator, and evaporated in vacuoto prepare a syrup with a moisture content of 5.5 w/w %. The content wasfed to a crystallizer, added with 1% crystalline alpha-maltose seedobtained by the method in Test No.6 in Experiment 1, crystallized at100° C. for 5 minutes while stirring, poured into a plastic tray, andaged at 70° C. for 6 hours. The resultant block was then finely dividedwith a pulverizer, and dehydrated by fluidized-bed drying to obtain apulverulent crystalline alpha-maltose with an alpha-maltose isomercontent of 73.3% and a moisture content of 0.42 w/w % in the yield ofabout 92% based on the material crystalline high-purity beta-maltosehydrate.

The product dan be advantageously used as the desiccant for hydrousmatters such as foods, pharmaceutical, cosmetics, and their materialsand intermediates, as well as a white powder sweetener with a mildsweetness.

EXAMPLE FOR REFERENCE 2

An aqueous solution of a high-purity maltose with a maltose content of92.5%, prepared by the method in Example for reference 1, wasconcentrated in vacuo to give a moisture content of 20 w/w %, andsprayed through a nozzle, equipped at the top of a spraying tower, witha high-pressure pump. Simultaneously, 100° C. air was passed from thetop of the tower towards a net conveyer carrying a fluidized crystallinealpha-maltose as the seed crystal, placed at the bottom of the tower, tocollect the pulverized product on the net conveyer and also to fluidizethe product out of the tower over a period of 60 minutes while passing astream of 70° C. air upwards through the net. The resultant product wasthen placed in an ageing tower and aged for 4 hours in a stream of 70°C. air to obtain a crystalline alpha-maltose powder with analpha-maltose content of 66.2% and a moisture content of 0.55 w/w % inthe yield of about 94% based on the material high-purity maltose.

Like the anhydrous maltose powder in Example for Reference 1, theproduct can be advantageously used as the desiccant for various hydrousmatters, as well as sweetener.

EXAMPLE FOR REFERENCE 3

A suspension of 2 parts of corn starch and 10 parts of water was addedwith a commercialized bacterial liquefying alpha-amylase, gelatinized byheating to 90° C., and heated to 130° C. to suspend the enzymaticreaction in order to prepare a liquefied starch solution with a DE ofabout 2. The starch solution was immediately cooled to 55° C., addedwith 120 units/g starch of isoamylase (EC 3.2.1.68), prepared from aculture of Pseudomonas amyloderamosa ATCC 21262, and 30 units/g starchof a soybean beta-amylase, saccharified at pH 5.0 for 40 hours, andpurified similarly as in Example for Reference 1 to obtain a high-puritymaltose solution with a maltose content of 88.6%, which was thenconcentrated in vacuo into a syrup with a moisture content of 3.5 w/w %.

The syrup was then transferred into a crystallizer, added with 2.5%crystalline alpha-maltose seed obtained by the method in Example forReference 2, crystallized at 120° C. for 10 minutes while stirring,poured into an aluminium tray, and aged at 70° C. for 18 hours to obtaina solid. Similarly as in Example for Reference 1, the solid was dividedand dehydrated to obtain a crystalline alpha-maltose powder with analpha-maltose isomer content of 63.9% and a moisture content of 0.60 w/w% in the yield of about 94% based on the material high-purity maltose.

Like the anhydrous maltose powder in Example for Reference 1, theproduct can be advantageously used as the desiccant for various hydrousmatters, as well as sweetener.

EXAMPLE FOR REFERENCE 4

A 45 w/w aqueous solution of "HM-75", a starch sugar solution with amaltose content of 79.6%, commercialized by Hayashibara Co., Ltd.,Okayama, Japan, was used as the feed solution. "XT-1022 E (Na⁺)", astrongly-acidic cation exchange resin, commercialized by Tokyo ChemicalIndustries, Kita-ku, Tokyo, Japan, was chosen and packed in watersuspension in four 5.4 cm jacketed stainless steel columns to giverespective bed depth of 5 m. The columns were cascaded to give a totalbed depth of 20 m.

The feed solution was admitted into the columns in an amount of 5 v/v tothe bed volume, and fractionated by passing 55° C. water at a spacevelocity of 0.13 through the columns while keeping the inner temperatureof the column at 55° C. to obtain effluents. The maltose-rich fractionwas separated from the effluents to obtain a high-purity maltosesolution with a maltose content of 94.4%.

After repeating these operations 20 cycles, the resultant high-puritymaltose solutions were pooled and concentrated in vacuo to obtain asyrup with a moisture content of 4.0 w/w which was then transferred intoa crystallizer, added with 2% crystalline alpha-maltose seed obtained bythe method in Example for Reference 2, crystallized at 110° C. for 20minutes under stirring, and granulated with a screw-type extrusiongranulator. The resultant product was then placed in a drying chamberand aged therein by dehydration in a stream of 80° C. air for 2 hours toobtain a crystalline alpha-maltose powder with an alpha-maltose isomercontent of 69.2% and a moisture content of 0.48 w/w % in the yield ofabout 93% based on the material high-purity maltose.

Like the anhydrous maltose powder in Example for Reference 1, theproduct can be advantageously used as the desiccant for various hydrousmatter, as well as sweetener.

EXAMPLE FOR REFERENCE 5

A crystalline beta-maltose hydrate obtained by the method in Example forReference 1 was lyophilized at 95° C. for 2 days to prepare an anhydrouscrystalline beta-maltose powder with a moisture content of 0.36 w/w %.

Like the anhydrous maltose powder in Example for Reference 1, theproduct can be advantageously used as the desiccant for hydrous matters,as well as sweetener.

EXAMPLE FOR REFERENCE 6

An aqueous solution of a high-purity maltose obtained by the method inExample for Reference 3 was concentrated in vacuo, and sprayed from anozzle provided at the upper part of a spray-drying tower with a highpressure pump through a stream of 160° C. air towards the bottom of thespray-drying tower to effect dehydration. Simultaneously, the sprayedproduct was collected at the bottom of the spray-drying tower, andconveyed outside the tower to obtain a powder with a moisture content of0.40 w/w %. The powder was then mixed with about 0.1% of a crystallinebeta-maltose hydrate seed obtained by the method in Example forReference 1 to obtain a substantially-amorphous anhydrous maltosepowder.

Like the anhydrous maltose powder in Example for Reference 1, theproduct can be advantageously used as the desiccant for hydrous matter,as well as sweetener.

EXAMPLE FOR REFERENCE 7

An aqueous solution of a high-purity maltose obtained by the method inExample for Reference 4 was concentrated in vacuo and then spray-driedsimilarly as in Example for Reference 6 to obtain a anhydrous amorphousmaltose powder with a moisture content of 0.45 w/w %.

Like the anhydrous maltose obtained in Example for Reference 1, theproduct can be advantageously used as the desiccant for hydrous matters,as well as sweetener.

Several embodiments and features of the present invention willhereinafter be described.

EXAMPLE 1 Desiccant

Twenty gram aliquots of an anhydrous maltose powder obtained by themethod in Example for Reference 5 were packed in smallmoisture-permeable paper bags.

The product can be advantageously used as the desiccant formoistureproof package containing a dehydrated food such as"ajitsuke-nori" or cookie.

The product stably stores dehydrated- or oily-foods in conjunction withconventional deoxygenator.

EXAMPLE 2 "Oboro-fu gyuhi"

Four kilograms of waxy rice powder was dissolved in 6,000 ml of water,and the resultant was poured into a wet cloth extended over a woodenframe and steamed at 100° C. for 20 minutes. The resultant product waskneaded with 8 kg of an anhydrous maltose powder obtained by the methodin Example for Reference 7 and 1 kg of sucrose, added with 1 kg of cornsyrup, sufficiently kneaded, shaped and allowed to stand under ambientconditions for 6 hours to convert the anhydrous maltose into crystallinebeta-maltose hydrate at the outer layer of the resultant product.Thereafter, the product was subjected briefly to roll crusher to crackthe surface.

The product excellent in taste and flavor and scarcely susceptive tomicrobial contamination retains its high-quality over a long period oftime.

EXAMPLE 3 "Imo-gashi (A Snack Food Prepared from Sweet Potato)"

Sweet potatoes were cut into slices about 1 cm thick, steamed, cooled bystanding, and dehydrated by coating with an anhydrous maltose powderobtained by the method in Example for Reference 1 to convert theanhydrous maltose into crystalline beta-maltose hydrate to obtain"imo-gashi" where the beta-maltose hydrate was attached on the surface.

The product was a tasty and stable "imo-gashi".

EXAMPLE 4 Fondant Containing Mayonnaise

Five kilograms of mayonnaise was admixed with 5 kg of an anhydrousmaltose powder obtained by the method in Example for Reference 5 toconvert the anhydrous maltose into crystalline beta-maltose hydrate.

The product can be advantageously used in confectioneries.

The chilled product with a mayonnaise flavor is suitable for frozendessert.

EXAMPLE 5 French Dressing Powder

Two kilograms of French dressing wa mixed with 8 kg of an anhydrousmaltose powder obtained by the method in Example for Reference 3 whilestirring, transferred into a tray, and blocked by 2-day standing toconvert the anhydrous maltose into crystalline beta-maltose hydrate.

The block was then pulverized with a scraper and sieved to obtain aFrench dressing powder excellent in taste and flavor.

The product can be advantageously used for sprinkling on vegetablesalad, as well as for seasoning fresh vegetables for sandwich.

EXAMPLE 6 Brandy Powder

Ten g of pullulan was dissolved in 2,000 ml of brandy, and the resultantsolution was mixed with 10 kg of an anhydrous maltose powder obtained bythe method in Example for Reference 6, blocked and pulverized similarlyas in Example 5 to obtained a brandy powder.

Since during conversion into crystalline beta-maltose hydrate theanhydrous maltose swelled to increase its volume a little over 2-folds,the resultant block with a decreased hardness was pulverized easily.

The product is a powder flavor that exhibits in the mouth an appropriatesweetness and a satisfactory brandy flavor.

The product can be advantageously used for flavoring tea, as well aspreparing confectioneries such as premixes and candies.

The product can be advantageously shaped with granulator or tablettingmachine, prior to its use.

EXAMPLE 7

One kilograms of "aka-miso (a soybean paste with a red appearance)" wasmixed with 3 kg of an anhydrous maltose powder obtained in Example forReference 2, poured into wells provided on a metal plate, solidified byallowing at ambient temperature overnight and removed from the wells toobtain "miso" solids, about 4 kg each, which were then subjected to apulverizer to obtain a "miso" powder.

The product can be advantageously used as the seasoning for instantChinese noodle and instant "miso" soup.

In addition, the product is usable in confectioneries.

EXAMPLE 8 Soy Sauce Powder

One part of "usukuchi-shoyu (a soy sauce with a relatively thin taste)"was sprayed onto a mixture of 4 parts of an anhydrous maltose powderobtained by the method in Example for Reference 7 and 0.02 parts of acommercialized crystalline beta-maltose hydrate fluidizing on aconveyer, after which the resultant product was conveyed outside towardsan ageing tower and allowed to stand in the tower at 30° C. overnight toconvert the anhydrous maltose into crystalline beta-maltose hydrate.

The product can be advantageously used as the seasoning for instantChinese noodle and instant soup.

EXAMPLE 9 Yolk Powder

A yolk prepared with fresh eggs was pasteurized at 60°-64° C. with aplate-type heat-pasteurizer, and one part of the obtained yolk fluid wasadded with 4 parts of an anhydrous maltose powder obtained by the methodin Example for Reference 6, blocked and pulverized similarly as inExample 5 to obtain a yolk powder.

The product can be advantageously used in premixes, frozen desserts andemulsifiers, as well as in baby food and nutritious diet such as liquidfood for peroral- or parenteral-administration.

Also, the product can be advantageously used in skin treatment and hairtonic.

EXAMPLE 10 Butter Powder

Ten kilograms of butter was mixed with 20 kg of an anhydrous maltosepowder obtained by the method in Example for Reference 2 with a mixer,blocked and pulverized similarly as in Example 5 to obtain a butterpowder.

The product can be advantageously used in premix, potage soup, stew and"chahan (a Chinese fried rice)", as well as in nutritious diet such asintubation feeding.

EXAMPLE 11 Cream Powder

Two kilograms of fresh cream was mixed with 8 kg of an anhydrous maltosepowder obtained by the method in Example for Reference 3, blocked andpulverized similarly as in Example 5 to obtain a cream powder

The cream powder excellent in taste and flavor can be advantageouslyused for seasoning coffee and tea, as well as preparing premix, frozendessert, cake, candy and nutritious diet such as intubation feeding.

Also, the product can be advantageously used in skin treatment and hairtonic.

EXAMPLE 12 Yogurt Powder

Two kg of plain yogurt was mixed with 10 kg of an anhydrous maltosepowder obtained by the method in Example for Reference 4, blocked andpulverized similarly as in Example 5 to obtain a yogurt powder.

The product excellent in taste and flavor stably retains the lactic acidbacteria over a long period of time, The product can be advantageouslyused to prepare premix, frozen dessert, margarine, whipped cream,spread, cheese cake and jelly with a yogurt flavor, as well as toprepare nutritious diet such as intubation feeding.

The biochemicals obtained by shaping the product with granulator ortabletting machine can be advantageously used as the medicine forintestinal disorders.

EXAMPLE 13 Hot Cake Mix

Two hundred grams of flour was mixed with 60 g of a yolk powder obtainedby the method in Example 9, 78 g of a butter powder obtained by themethod in Example 10, 10 g of sucrose, 12 g of baking powder and 0.5 gof salt to obtain a hot cake mix.

A tasty hot cake can be easily prepared by dissolving the product inwater or milk, and baking the resultant mixture.

EXAMPLE 14 Ginseng Extract Powder

Five hundred grams of ginseng- extract was kneaded with 1.5 kg of ananhydrous maltose powder obtained by the method in Example for Reference6, blocked and pulverized similarly as in Example 5.

The resultant powder was then fed to a granulator together withappropriate amounts of vitamin B₁ and vitamin B₂ powders to obtain aginseng granule containing vitamins.

The product can be advantageously used as tonic and medicine forrestoring fatigue.

EXAMPLE 15 Solid Composition for Fluid Food

Twenty-five gram aliquots of a composition consisting of 500 part of ananhydrous maltose powder obtained by the method in Example for Reference1, 270 parts of a yolk powder obtained by the method in Example 9, 209parts of defatted milk, 4.4 parts of sodium chloride, 1.85 parts ofpotassium chloride, 4 parts of magnesium sulfate, 0.01 part of thiamine,0.1 part of sodium ascorbate, 0.6 parts of vitamin E acetate, and 0.04parts of nicotinamide were packed in small moisture-proof laminatedbags, followed by heat-sealing.

The composition decreases the moisture in the bag and requires nolow-temperature storage because it is stable over a long period of timeeven at ambient temperature.

The product is excellent in dispersibility and solubility in water.

A bag of the product, dissolved in 150-300 ml of water, can be used asthe liquid food in peroral- or parenteral-administration through thenasal cavity, stomach or intestine.

EXAMPLE 16 Solid Injection

Newborn hamsters were injected with antiserum prepared in conventionalmanner to weaken their immunoreaction, implanted subcutaneously withBALL-1 cell and fed in usual manner for 3 weeks. The tumor masses,formed subcutaneously in the body of the hamsters, were extracted,minced and disaggregated in saline. The cell thus obtained was washedwith serum-free RPMI 1640 medium (pH 7.2), suspended in a freshpreparation of the same culture medium to give a cell density of about2×10⁶ cells/ml, and incubated at 35° C. The culture medium was addedwith 200 U/ml of an interferon preparation, incubated at thistemperature for an additional 2 hours, added with Sendai virus in anamount of about 300 hemagglutination titer/ml, and incubated for anadditional 20 hours to induce interferon production. The resultantculture was then centrifuged at about 1,000×g to remove the sediment,and the supernatant was filtered with a membrane filter. The filtratewas passed through a column of immobilized anti-interferon antibody inconventional manner, and the non-adsorbed part was removed. The adsorbedpart was then eluted and concentrated with a membrane to obtain a liquidpreparation, concentration of about 0.01 w/v %, specific activity ofabout 1.5×10⁸ U/mg protein, in the yield of about 4 ml per hamster.

Eight gram aliquots of a pyrogen-free anhydrous maltose powder obtainedby the method in Example for Reference 5 were placed in 100 mlmoistureproof plastic bottles which were then added with 0.2 ml aliquotof the liquid interferon preparation (about 3×10⁶ U), rubber-stopped andcap-sealed under sterile conditions to obtain a solid injection.

This process has the advantages that it does not require treatment,apparatus and energy for lyophilization because the solution containinginterferon is dehydrated only by dropping it onto a portion of anhydrousmaltose powder and effectively stabilized by the maltose.

Since the product is readily dissolvable in water, it can beadvantageously used as the test reagent, antiviral agent or antioncoticfor subcutaneous, intramascular or intravenous injection.

The titer of human interferon was assayed by the conventional plaquereduction method, and the hemagglutination titer was measured by themethod as reported by J. E. Salk, The Journal of Immunology, Vol. 49,pp. 87-98 (1944).

EXAMPLE 17 Solid Injection

Newborn hamsters were injected with an antiserum prepared from rabbit inconventional manner to weaken their immunoreaction, implantedsubcutaneously with an established SV-40 virus-transformed humanmonocytic cell, fed in usual manner for one week, injectedintraperitoneally with 10⁷ viable BCG cells and fed for an additional 2weeks. The tumor masses, formed subcutaneously in the body of thehamsters, about 15 g each, were extracted, minced and disaggregated bysuspending in saline containing trypsin. The obtained cell was washedwith Eagle's minimal essential medium (pH 7.2), supplemented with 5 v/v% human serum, diluted with a fresh preparation of the same culturemedium, prewarmed to 37° C., to give a cell density of about 5×10⁶cells/ml, added with about 10 micrograms/ml of E. coli endotoxin, andincubated at this temperature for 16 hours to induce tumor necrosisfactor production.

The resultant culture was then centrifuged at about 1,000×g and 4° C. toremove the sediment, and the supernatant was dialyzed against salinecontaining 0.01M phosphate buffer (pH 7.2) for 21 hours, filtered with amembrane filter, concentrated and lyophilized to obtain a powderpossessing tumor necrosis factor activity. The obtained powder was thenpurified with adsorption and desorption using ion exchange, molecularweight fractionation using gel filtration, concentration and filtrationusing membrane filter in accordance with the method as reported in G.Bodo, Symposium on Preparation, Standardization and Clinical Use ofInterferon, 11th International Immunobiological Symposium 8 and 9, June1977, Zagreb, Yugoslavia, to remove the interferon, and the resultantinterferon-free product was purified with salting-out using ammoniumsulfate and affinity-chromatography using concanavalin A-bound Sepharoseto obtain an about 0.01 w/v % liquid preparation containing tumornecrosis factor in the yield of about 30 ml per hamster. Tumor necrosisfactor is characterized in that it effects hemorrhagic cytolysis on MethA sarcoma but no affects on normal human cells. The tumor necrosisfactor obtained in this way was a glycoprotein with a specific activityof about 3.5×10⁵ U/mg protein and free of the inducer used.

Fifty gram aliquots of a pyrogen-free anhydrous maltose powder obtainedby the method in Example for Reference 4 were placed in 500 ml glassbottles, added with 0.5 ml of the liquid preparation containing tumornecrosis factor (about 1.75×10³ U), rubber-stopped and cap-sealed understerile conditions to obtain a solid injection.

This process has the advantages that it does not require treatment,equipment and energy for lyophilization because the solution containingtumor necrosis factor is dehydrated by the anhydrous maltose, as well asthat it is effective in stabilization of tumor necrosis factor.

Since the product is readily dissolvable in water, it can beadvantageously used as the antioncotic, hyperalimentation and injectionfor instillation.

The titer of tumor necrosis factor was assayed by the method inLymphokines, Vol. 2, pp. 235-272 "Tumor Necrosis Factor" (1981), whereinL-929 cell that is sensitive to tumor necrosis factor is cultured for aprescribed time, followed by counting of the number of the viable cells.

EXAMPLE 18 Ointment for Treating Trauma

Three grams of iodine in 50 ml methanol was admixed with 500 g of ananhydrous maltose powder obtained by the method in Example for Reference7, mixed with 200 ml of 10 w/v % aqueous pullulan solution, and allowedto stand at ambient temperature overnight to convert the anhydrousmaltose into crystalline beta-maltose hydrate to obtain an ointment withappropriate spreading rate and adhesiveness.

The product can be used for treating trauma such as incised wound,abrasion, burn and trichophytic ulcer by applying it directly onto thetrauma surface, or by applying it on gauze or oilpaper which is thenplaced on the trauma surface.

The deinfectant- and alimentary-activities of the maltose in the productshortens the healing period ad heals trauma well.

As described above, the present invention provides a novel desiccantcontaining anhydrous maltose. The present desiccant can beadvantageously used to decrease the atmospheric moisture in amoistureproof package that encloses, for example, dehydrated food, aswell as to decrease the moisture content of various hydrous matters, forexample, foods, pharmaceuticals, cosmetics, chemicals, and theirmaterials and intermediates.

By the practice of the present method wherein dehydration is effected byconverting anhydrous maltose into crystalline beta-maltose hydrate tosubstantially decrease moisture, a high-quality dehydrated products canbe prepared without, as well as using vigorous processing conditionssuch as heat-drying, deteriorating hydrous matters, for example, foodswhich tend to loose their flavor, and pharmaceuticals which tend todecompose or inactivate their effective ingredient.

The dehydrated products obtained in this way retain their high-qualityover a long period of time because alteration and deterioration such asmicrobial contamination, hydrolysis, souring and browning are preventedin the product.

While a preferred embodiment of the invention has been described usingspecific terms, such description is for illustrative purpose only, andit is to be understood that changes and variations may be m de withoutdeparting from the spirit or scope of the following claims.

We claim:
 1. A method for dehydrating a hydrous matter comprisingincorporating anhydrous maltose into a hydrous matter to convert theanhydrous maltose into crystalline beta-maltose hydrate.
 2. The methodin accordance with claim 1, wherein the maltose content of saidanhydrous maltose is 85 w/w % or higher based on the dry solid.
 3. Themethod in accordance with claim 1, wherein said anhydrous maltose is inpulverulent form.
 4. The method in accordance with claim 1, wherein themoisture content of said anhydrous maltose is lower than 3 w/w %.
 5. Themethod in accordance with claim 1, wherein 0.01-500 parts by weight ofanhydrous maltose is incorporated into one part by weight of a hydrousmatter.
 6. The method in accordance with claim 1, wherein said anhydrousmaltose is a member selected from the group consisting of anhydrouscrystalline alpha-maltose, anhydrous crystalline beta-maltose, anhydrousamorphous beta-maltose, and mixtures thereof.
 7. The method inaccordance with claim 1, wherein said hydrous matter is a memberselected from the group consisting of food, pharmaceutical and cosmetic.8. The method in accordance with claim 1, wherein said hydrous mattercontains one or more members selected from the group consisting ofgelatinized starch, alcohol, oil-soluble substance and bioactivesubstance.